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Sustainable food practices have been recognised as a key issue in efforts to improve and report sustainable tourism practices, given the importance of the social, environmental and economic impacts of the food industry throughout its entire chain of production – from farm to fork. From this standpoint, the aim of the present paper is to propose a comprehensive framework for reporting or making decisions concerning sustainable food management in hotels, taking into account the various facets of the food supply chain.

Several dimensions are proposed for dealing with sustainable food management, involving all aspects of food supply chains that may be relevant for hotel decision-making. Furthermore, some key criteria for creating and using indicators of different types (qualitative and quantitative) to address these various dimensions of sustainable food management are suggested. Subsequently, the proposed framework is validated with the sustainability criteria and indicators provided by the top eight hotel groups, according to the 2019 SAM Annual Corporate Sustainability Assessment.

Hotels neglect a number of aspects of sustainable food management identified in the framework. The quality and the quantity of the information provided by hotels are limited.

There is a need to improve sustainability in food management in the hotels under analysis in several areas. A comprehensive framework such as that proposed in this paper may be of great value in seeking to remedy this situation. It may also assist users of hotel services and communities in making more informed decisions.

The proposed framework may be beneficial in advancing academic debate towards a more embracing and relevant understanding of sustainable food management in hotels and on the indicators required in this regard.

The purpose of this study is to investigate the factors affecting supplier selection in food and beverage divisions in the Greek hotel industry. This research aimed to (1) examine the factors affecting supplier selection in food and beverage divisions of the Greek hotel industry, as these were perceived by the Greek purchasing managers themselves; (2) investigate the underlying factors when changing a supplier.

A survey was conducted using a closed-ended type questionnaire. Data collection met the following three criteria: hotels with a fully operational food and beverage division could participate in the research, the research population comprised all the hotels located in 13 regions of Greece, the sample represented over 10% of the total hotels in each region. Finally, 653 valid questionnaires were collected.

Exploratory factor analysis showed that six broad sets of factors affect supplier selection in the food and beverage divisions: those related to raw materials, financing, environment, services, origin-nutrients and people. Regarding the factors considered in changing a supplier, three factors were found: service and product quality, economic policy change, food quality and safety management systems.

Greek hotel managers could use the findings of the study to effectively create a supply chain management strategy that will lead to improved firm performance. Understanding the importance of the selection criteria for the supply chain performance and the need to build strong relationships with stakeholders, suppliers could also create a proper supply chain.

The study adds to the knowledge regarding the perspectives of the Greek purchasing managers in food and beverage divisions in hotel industry and the body of much-needed research. Using exploratory factor analysis, a sort of grouping of the variables seems beneficial for simplifying how to present and understand the factors affecting supplier selection in food and beverage divisions within the Greek context.

This study was undertaken to investigate whether a service-oriented approach to the local food supply chain contributes to strengthened linkages between accommodation and agricultural sectors, thereby creating value for users.

The qualitative study examined levels of customer/consumer engagement (CE) within theoretical constructs of the service-oriented framework and value co-creation, intangible resources and valued relationship within the value chain and food service. Also, two explanatory case studies were conducted on two accommodation properties.

Empirical findings indicated that the hospitality business which emphasized a consumer-centric service approach throughout the value chain – both forward (toward the consumer) and backward (toward the supplier) – had greater success in engaging customers. It also highlighted the importance of service leadership.

The research study provides practical guidance to members of the local food supply chains in the hospitality sector and strategies that can be used to optimize all opportunities to ensure consumers’ needs are met and exceeded as a precursor for repeat business.

The intricacies of services when well understood and applied in hospitality businesses are likely to generate favorable outcomes such as poverty alleviation. Developing destinations invest significantly in tourism as a channel for economic development. Unfortunately, gains are forfeited since limited attention is given to strategically advancing consumer-centric service at the micro level in tourism businesses to the extent that these benefit other stakeholders. Fostering CE and developing a culture of service leadership appear to be critical success factors.

This study is unique and extremely relevant to island destinations as it provides insights using a service management framework in the Caribbean context on how destinations may enhance hospitality business through improved service in island states.

This chapter covers three main concepts: it provides an overview of supply chain management (SCM), introduces the concepts of procurement and what is entailed within this function, and explains how inventory is managed. In the first section, SCM is considered broadly but also in the context of hospitality. The key roles and objectives of SCM as well as the significance of supply chain risk and disruption are considered. In the second section, the concept of sourcing is discussed. Sourcing is a critical function in any organization: without this, an organization would cease to operate. The importance of supplier selection is explored, with methods to make the most appropriate selection and for subsequently managing suppliers. Finally, the third section focuses on how inventory management can be optimized. Concepts such as economic order quantity (EOQ) and ABC analysis are explored, along with alternatives to traditional inventory management methods.

The purpose of this paper is to develop a framework for identification, categorization and prioritization of lean techniques adopted in a hotel supply chain.

A survey tool is used for the identification of lean techniques that are relevant to a hotel supply chain. The targeted sample includes experts from 50 four- and five-star hotels in the United Arab Emirates (UAE) that confirmed experience in implementing lean practices across hotels supply chain. A Supplier-Inputs-Process-Outputs-Customers (SIPOC) chart and experts’ opinion are used to allocate and categorize the identified lean techniques across the construct of the hotel supply chain. Finally, analytical hierarchy process (AHP) is used to prioritize the criteria and sub-criteria of adopted lean techniques.

Study results have identified six main categories of lean practices and 19 specific lean techniques as relevant to a hotel supply chain. The identified categories include JIT, Kaizen, Quality, Inventory, Maintenance and Standardization. The study found that JIT and Kaizen take the top priority among the identified categories of lean practices. In line with that, on-time service to customers, effective improvement system and on-time delivery from suppliers were found to be the three most relevant lean techniques to a hotel supply chain.

The study has targeted a representative sample of hotels with experience in implementing lean practices. Study findings have several implications to researchers and practitioners for effective adoption of lean techniques within a hotel supply chain. However, the accuracy and credibility of results obtained from this research including SIPOC allocation and lean categorization are highly dependent on the accuracy and credibility of collected empirical data from surveyed hotels within the study context. Results of AHP prioritization also depend on the credibility of judgements made by the hotels’ supply chain experts.

The study provides the hospitality industry with a structured approach that can help in a prioritized adoption of most relevant lean techniques across the hotel supply chain to reduce wastes, create value, increase efficiency and improve the service level. Study findings can be used by hotel management to direct and focus the effort of lean capacity building, resources allocation and implementation plans.

Limited research is available on lean management in the context of a hotel supply chain. Also, most of the previous research is focused on lean impacts, while academics and practitioners agree that the identification and prioritization of most relevant lean techniques is crucial to the successful implementation of lean management for waste reduction and value creation. This research addresses this important issue in hotel supply chains and proposes a structured approach for effective lean adoption.

Describes a study to measure the quality of service provided by food‐poisoning surveillance agencies in England and Wales in terms of the requirements of a representative consumer ‐ the egg producing industry ‐ adopting “egg associated” outbreak investigation reports as the reference output. Defines and makes use of four primary performance indicators: accessibility of information; completeness of evidence supplied in food‐poisoning outbreak investigation reports as to the sources of infection in “egg‐associated” outbreaks; timeliness of information published; and utility of information and advice aimed at preventing or controlling food poisoning. Finds that quality expectations in each parameter measured are not met. Examines reasons why surveillance agencies have not delivered the quality demanded. Makes use of detailed case studies to illustrate inadequacies of current practice. Attributes failure to deliver “accessibility” to a lack of recognition on the status or nature of “consumers”, combined with a self‐maintenance motivation of the part of the surveillance agencies. Finds that failures to deliver “completeness” and “utility” may result from the same defects which give rise to the lack of “accessibility” in that, failing to recognize the consumers of a public service for what they are, the agencies feel no need to provide them with the data they require. The research indicates that self‐maintenance by scientific epidemiologists may introduce biases which when combined with a politically inspired need to transfer responsibility for food‐poisoning outbreaks, skew the conduct of investigations and their conclusions. Contends that this is compounded by serious and multiple inadequacies in the conduct of investigations, arising at least in part from the lack of training and relative inexperience of investigators, the whole conditioned by interdisciplinary rivalry between the professional groups staffing the different agencies. Finds that in addition failures to exploit or develop epidemiological technologies has affected the ability of investigators to resolve the uncertainties identified. Makes recommendations directed at improving the performance of the surveillance agencies which, if adopted will substantially enhance food poisoning control efforts.

This study aims to examine the evolution of the tourism supply chain (TSC) and its future development factors. To this end, a quantitative bibliometric analysis was conducted to provide insights from a statistical perspective, including the evolution of the TSC and an outlook on current characteristics and future research trends.

This paper presents a quantitative bibliometric study of selected papers on the Web of Science. The study of the evolution of the TSC is based on analyses of bibliographic coupling and co-occurrence of keywords.

Bibliographic coupling analysis identified 10 clusters defined by coherent groups of theoretical perspectives. The keyword analysis explains the occurrences in the TSC concept. It also helps to determine the future main drivers of TSC research. In the post-COVID-19 era, the tourism industry needs to focus on green transformation and new technologies to transform TSC, supply chain management and B2B relationships. It also needs to ensure employee retention and policies to attract new talent.

This study provides a comprehensive, objective and integrative overview of the evolution of TSC. It is one of the few original works on supply chain development and will be helpful for scholars and practitioners alike to understand the subject.

This study aims to investigate the integration of blockchain technology into the food supply chain within the restaurant industry. It focuses on how blockchain can be applied to enhance transparency and trust in tracking food sources, ultimately impacting customer satisfaction.

A service design workshop (Study 1) and three between-subjects experiments (Studies 2–4) were conducted.

Results indicate that blockchain adoption significantly improves traceability and trust in the food supply chain. This improvement in turn enhances customer satisfaction through perceived improvements in food safety, quality and naturalness. This study also notes that the effects of blockchain technology vary depending on the type of restaurant (casual or fine dining) and its location (tourist destinations or residential areas).

The findings offer practical insights for restaurant owners, technology developers and policymakers. Emphasizing the benefits of blockchain adoption, this study guides decision-making regarding technology investments for enhancing customer service and satisfaction in the hospitality sector.

This research contributes novel insights to the field of technology innovation in the hospitality industry. It extends the understanding of signaling theory by exploring how blockchain technology can serve as a tool for signal transmission in restaurant food supply chains.

This study aims to quantify the associations among employees’ perception of implementing green supply chain management (i.e. through seven variables, namely, internal environmental management, green information systems, green purchasing, tourist perceptions, environmentally friendly activity, employee emotional behavior and environmental legislation) with hotel’s economic and operational performance.

A survey instrument is used to examine the relationships in the proposed model by using the structural equation modeling (SEM) technique. An analysis of the primary data (n = 150) collected from employees in Aqaba hotels located in Jordan is conducted to test the relationship between exogenous and endogenous constructs expressed in the proposed structural model.

The findings revealed that while green information systems, employee emotional behavior and environmental legislation affected hotels’ economic performance, internal environmental management, green purchasing, tourist perceptions and environment-friendly activity did not. Also, hotels’ economic performance positively impacted hotels’ operational performance. However, as the coefficient of determination (R²) for the endogenous research variables for economic performance and operational performance was 0.16 and 0.17, respectively, the relationships between the exogenous and endogenous constructs were not supported.

This study will contribute towards a better understanding of employee perceptions of implementing green supply chain management and hotel performance in Aqaba City.

This is the first study that adequately covers the associations among employee perception of implementing green supply chain management on hotel’s economic and operational performance in the Middle East.

The study adopted a conceptualized technological, organizational and environmental (TOE) model to empirically investigate the factors affecting hotel managers’ attitudes toward intelligent agent technology (IAT) adoption in the hotel food supply chain management (HFSCM) and their intentions for future adoption.

In-person survey was carried out in luxury hotels in Florida.

The findings indicated that merely 5.7 per cent of hotels are fully implementing IAT. Perceived benefits, reliability, quality of human resources, information intensity and market capabilities had a statistically significant positive impact on hotel managers’ attitudes. However, complexity and cost had a negative influence on hotel managers’ attitudes toward IAT adoption in the HFSCM. Managers’ attitude further positively influences their intention to adopt.

The validated model helps guide hotel decision makers who are considering IAT adoption in the HFSCM. Hotels that are seeking sources for competitive advantages would better consider the TOE factors in IAT adoption prior to making a decision.

This is the first study that examined IAT adoption in the hotel industry from a theoretical and empirical perspective. The validated model proposed for the adoption of IAT in HFSCM enriched the TOE model and the diffusion of innovations theory.

本论文借用科技、组织、环境（TOE）模型, 实践检验了其酒店经理在HFSCM中对智能代理科技（IAT）的使用和未来使用意向。

采样地点在佛罗里达州的高级酒店, 采用面对面问卷的方式取样。

研究结果表明, 只有百分之 5.7 的酒店全面采用 IAT。感知好处 可依赖性 人力资源的质量 信息密度 市场能力等对酒店经理的态度有积极显著效果。然而, 复杂性和成本对酒店经理在HFSCM上采用IAT有负面影响。经理态度对使用意图有进一步积极影响。

本论文验证的模型对酒店决策者评估 IAT 在 HFSCM 方面的使用有着参考作用, 为了竞争优势, 酒店决策者应该考虑在决策前先考虑IAT使用的 TOE 因素。

本论文是首篇结合理论与实践, 在酒店行业检验对 IAT 使用的文章。在 HFSCM 中IAT使用的验证模型对 TOE 模型和 DOI 理论有显著意义。

酒店食品供应链管理 智能代理科技 IAT 使用 TOE 模型 酒店科技